Name: Chile Chicken Nachos
Yield: 10 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 2 garlic cloves, chopped; 1 medium red onion, chopped, divided; 1 Tbsp. achiote paste or tomato paste; 8 ancho chiles, stemmed, seeded; 1 chipotle chile in adobo, chopped (or 1 Tbsp. adobo sauce to keep things mild); 3 cups low-sodium chicken stock; 1 tsp. ground cumin; Kosher salt; 1 rotisserie chicken, meat pulled from bones and shredded; 2 10-oz. bags frozen corn, thawed, drained; 1 poblano chile, stemmed, seeded, chopped; 8 oz. finely grated Cotija cheese (about 2½ cups), divided; Nonstick vegetable oil spray; 2 8-oz. bags tortilla chips, divided; 2 lb. sharp cheddar cheese, shredded, divided; Thinly sliced radishes, cilantro leaves, and pickled jalapeños (for serving); Sour cream; Grilled Salsa Roja; Avocado-Tomatillo Salsa Verde

Photo by Chelsie Craig, Food Styling by Kate Buckens

Meet your ideal nacho construction plan. Dividing everything between two baking sheets solves problems and creates party opportunities. You’ll get the ideal ratio of ingredients layered on each tray, and if you want, you can put them into the oven at different times so that there’s always a hot melty batch for your guests.

Recipe notes

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Green Chile Puttanesca Pork Chops

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

Green Chutney Chicken

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

Vinegar Chicken With Figs

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Komal’s Pan de Elote

Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.